all soups made in our kitchen.
prepared in true french style.
seasoned with aromatic herbs & seasonings. our most popular appetizer!!
hand dipped and coated w/fresh coconut by our chef. served with a side of our specially made orange marmalade.
marinated in a special vinaigrette and charbroiled.
slightly warmed and topped with a red raspberry preserve.
prepared tableside for two. cold crisp romaine, anchovies, garlic, croutons, lemon and parmesan cheese, tossed in our homemade caesar dressing.
whole breast of chicken, rolled, with traditional stuffing and roasted to a golden brown. served medallion style over homemade gravy.
a medley of fresh vegetables sauteed and served over pasta.
will be described by your server.
twin chops marinated in our own bourbon barbecue sauce.
the daily veal dish will be described by your server. tender scallops of veal cooked to perfection.
topped with teriyaki sauce.
new zealand orange roughy stuffed with a combination of lobster and crabmeat, baked in wine and butter, then topped with seasoned breadcrumbs.
our most tender steak, char-broiled to your liking.
simply the best and most flavorful steak in town, closely trimmed and charbroiled to your liking.
slowly roasted and thickly cut for the hearty beef eater. served with au jus.
the truby cut. intended only for the truly dedicated carnivore who can handle this mammoth cut of the best prime rib available. it's a 22 to 24 ounce of our finest aged, hand selected angus, cooked and served just as you wish. caution: arrive hungry. this is the real deal for real beef lovers. named after beefmeister j. david truby of shelocta, pa, a longtime grapevine friend and denizen..
we serve only the best cold-water lobster tails available. you may choose two tails or one tail and a 8 oz filet.
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Hours of Service:
Monday: 11:00am - 9:00pm
Tuesday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
Thursday: 11:00am - 9:00pm
Friday: 11:00am - 10:00pm
Saturday: 11:00am - 10:00pm
Sunday: 12:00pm - 9:00pm(Hours of Service May Vary)
Disclaimer: Prices and availability are subject to change